Baked Greek lamb ragout with roasted eggplant and feta

Wash the eggplants and cut them into thicker slices of 1.5–2 cm or larger cubes. Salt them lightly and let them sit in a colander for 15 minutes to release their juices. Then pat them thoroughly dry with paper towels.

Cut the lamb into bite-sized, approx. 3 cm cubes, then season with salt and pepper. Finely dice the onion, and crush or thinly slice the garlic cloves.

Preheat the oven to 200 °C. Toss the eggplant slices with 2 tablespoons of extra virgin olive oil, spread them on a baking sheet lined with baking paper, and bake for 20–25 minutes until nicely golden brown, then remove.